Mix flour, salt, sugar, powder, poppyseeds together in bowl, make a well for wet ingredients. In a separate bowl or measuring cup, mix remaining ingredients well. Pour wet ingredients into dry and stir with a spatula just until combined. Bake at 375 for 15-20 minutes.

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, ranch dressing mix, and chicken broth, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream and cheese.